Apple Butter Ice Cream with Chocolate Cinnamon Ganache
Ingredients
1 (14-ounce) can sweetened condensed milk
2 cups heavy cream
2 teaspoons vanilla
¾ cup Musselman's Apple Butter
For the ganache:
1 cup bittersweet chocolate, chopped
⅓ cup heavy cream
½ teaspoon cinnamon
Method
Combine cream and sweetened condensed milk in a large bowl and beat until thick and creamy, and soft peaks form. Stir in vanilla.
Pour half of the cream mixture into a freezer safe container or a loaf pan. Top with half of the apple butter. Using a knife, swirl the apple butter into the cream. Repeat with the remaining half of the cream and apple butter. Cover and refrigerate until solid, about 4 hours.
To make the ganache:
Melt one cup chocolate in a double-boiler or in a microwave safe bowl until smooth. Remove from heat and whisk in the heavy cream and cinnamon.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/apple-butter-ice-cream-chocolate-cinnamon-ganache/